Dense Lemon Squares
3 large eggs
Preheat oven to 325°F.
1 cup sugar (7 ounces)
1/4 cup lemon juice (2 ounces)
1 tablespoon lemon zest
3/4 cup melted, unsalted butter (1 1/2 sticks, 6 ounces)
1 3/4 cups all-purpose flour (7 1/2 ounces)
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup chopped nuts (3 ounces, optional)
2 tablespoons lemon juice (1 ounce)
1 cup confectioners' sugar (4 ounces)
1/2 cup chopped nuts (2 ounces, optional)
Butter a 9-inch square pan.
Beat the eggs until light and thick. Add the sugar and beat well. Add the lemon juice, lemon zest and melted butter, beating to combine. Stir in the flour, baking powder and salt. If using, stir in the nuts. Pour into prepared pan and bake for 30 to 36 minutes or until the center is no longer wobbly and the cake just begins to pull away from the sides of the pan. Remove from oven and place on a cooling rack.
To prepare the glaze, stir together the confectioners' sugar and the lemon juice. Spread on cake. Sprinkle with chopped nuts, if using. Cut into 16 squares.
Notes: I used jumbo eggs, superfine sugar and omitted the nuts. I chilled the buttered pan while I was preparing the batter. I let the cake cool in the pan for 10 minutes before turning out.
From the The Baking Sheet published by King Arthur flour.
Spring 2004 Vol.XV, No. 4
Note: CTers have experimented with orange, lime and grapefruit as well as lemon.
Source of recipe: The Baking Sheet, King Arthur Flour